| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Vegetarian |
Soups/stews, Tried bb |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1 |
md |
Yellow onion, diced |
| 1 |
md |
Green bell pepper, seeded and diced |
| 2 |
c |
Unpeeled diced eggplant |
| 2 |
cl |
Garlic, minced |
| 2 |
|
15 oz cans red kidney beans, drained |
| 15 |
oz |
Can stewed tomatoes |
| 15 |
oz |
Can crushed tomatoes |
| 2 |
tb |
Dried parsley |
| 2 |
ts |
Chili powder |
| 1 |
tb |
Dried oregano |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 3 |
|
To 4 large scallions, chop |
INSTRUCTIONS
Heat oil in large saucepan. Add onion, bell pepper, eggplant and garlic.
Cook over medium heat, stirring occasionally, until vegetables are tender,
about 10 mins.
Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili
powder, oregano, thyme, salt and pepper. Cook over low heat, stirring
frequently about 20 mins. Remove from heat; let stand 5-10 mins before
serving. Serve topped with scallions.
Per serving: 209 cals, 10g prot, 3g fat, 38g carb, 0 chol, 1138mg sod, 11g
fiber From Vegetarian Times, January 1996 Typed by Lisa Greenwood Made on
1/11/96 Delicious
Posted to MM-Recipes Digest V4 #063 by BobbieB1@aol.com on Mar 3, 1997.
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